Bioactive Compounds and Antioxidant Activity of Leaves from Piper sarmentosum Piperaceae

Abstract

Piper sarmentosum belongs to Piperaceae family, which is used as a cuisine in many Southeast Asian. This is a valuable herbal plant used as a traditional treatment for headaches, coughs, asthma, fever and as a spice in everyday cooking. The plant plays an important role in the antioxidant application. This study was conducted to analyze qualitative phytochemicals and assess the free radical potential, total polyphenol and flavonoid content of Piper sarmentosum leaves extracts. Using the standard procedure, the crude extracts were proved having lots phytochemicals such as alkaloids, coumarin, flavonoids, reducing compounds, saponins, tannins and terpenoids. The ethanolic extract from leaves of Piper sarmentosum had a medium total polyphenols content (60.61 ± 0.96 µgGAE/mg) and flavonoid content (70.14 ± 0.38 µgQE/mg). DPPH and ABTS radical scavenging activity increased proportionally with the concentration of Piper sarmentosum. IC50 value of ethanolic extract were 264.20 ± 17.90 μg/mL (DPPH) and 176.40 ± 8.62 μg/mL (ABTS), respectively. The leaves of Piper sarmentosum can be used in the battle against diseases induced by free radicals such as asthma, diabetes mellitus, and coronary artery disease as a natural supply of antioxidants.